Key lime pie
I came across this on The Minimalist Baker when I was searching for a vegan cheesecake recipe, and lime is one of my favourite flavours so I had to give this a try. I couldn't believe how simple it is to make and with just 7 ingredients. The only prep time needed is to soak the cashews for 4-6 hours or overnight. I've made this cheesecake at least half a dozen times and I'm always amazed at the light yet creamy texture, it's simply delicious! And it's also been a big hit with my non-vegan friends.
INGREDIENTS:
1 1/4 cups vegan cracker or biscuit crumbs
4 tbsp vegan butter
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1 cup raw cashews (soaked overnight or for 4-6 hours then drained)
3/4 cup coconut milk
1/4 cup coconut oil (melted)
3-4 large limes, juiced
1 tbsp lime zest
1/3 – 1/2 cup agave nectar
Preheat the oven to 190°C/375°F/Gas mark 5.
Lightly grease a suitable cake or flan dish with a little vegan butter.
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Add the crackers/biscuits to a food processor until you achieve a fine meal. Add the melted butter and mix..
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Distribute the mixture into the bottom of the dish and press down with the back of a spoon to flatten. Bake for 10 minutes or until golden brown then set aside to cool.
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Add the rest of the ingredients to the blender and blend until smooth and creamy. Taste and adjust the flavour if needed.
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Pour the filling on top of the biscuit base, tap gently on the counter to release air bubbles. Sprinkle a little more lime zest on top for decoration then loosely cover.
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Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes before serving.
